Friday, November 6, 2015

Pan Roast Herbed Chicken

I made this and used 4 large thighs.  This was very good and flavorful. 
Pan Roast Herbed Chicken

6 bone-in, skin-on chicken thighs
1/4 cup olive oil
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup reduced sodium chicken stock

Trim any excess fat off of the chicken thighs, leaving the skin in tact.

Pour olive oil and seasoning into a baking dish and whisk together. Dredge chicken through the herb mixture until each piece is well coated. Rub the coating in a little and get it under the skin.

Heat a 12 inch oven safe skillet with a little olive oil over medium-high heat. Place chicken in the skillet, skin side down, to sear; about 3-4 minutes per side. Remove from heat and add chicken stock. Slide into a preheated 400 degree oven.

Cook chicken for about 25 minutes or until an internal thermometer reads 175 degrees.

Serve immediately.

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